Minced Chicken Roll with Spaghetti
by Editorial Staff
An original dish made from simple products – chicken roll with spaghetti. Making such an interesting roll from the usual minced chicken and stuffed with boiled spaghetti is not difficult at all, but it looks very elegant and festive. Both meat and a side dish “in one bottle” – this is such an unusual look at naval pasta!
Cook: 1 hour 10 mins
Servings: 5
Ingredients
- Minced chicken – 500 g
- Egg – 1 pc.
- Semolina – 2 tbsp
- Potato starch – 1 tbsp
- Garlic – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Butter (optional) – 50 g
For filling:
- Long pasta (spaghetti or bucatini) – 100 g
- Salt – 1-2 teaspoon
- Ground turmeric – 1 teaspoon
- Fresh parsley – 5-6 branches (15 g)
- Vegetable oil (for lubrication) – 1-2 tbsp
Ingredients
- Prepare foods according to the list. If desired, minced chicken can be replaced with any other to your taste – beef, pork, or even fish. If you are going to add butter to minced meat, it is best to get it out of the refrigerator in advance. In the process, we need cling film and foil.
- Prepare the minced meat for the roll. Combine minced meat and egg in a deep bowl.
- Add softened butter if desired.
- Peel the garlic, pass through a press and send to a bowl with minced meat. Add semolina, starch, salt and pepper.
- Mix thoroughly and set aside.
- Boil the spaghetti. Pour about 1-2 liters of water into a saucepan, add 1-2 teaspoons of salt, stir, put on maximum heat and bring to a boil. Then reduce heat to medium and send spaghetti to the pan. Important! The spaghetti should stay long so you don’t need to break it. Fan the whole spaghetti into a pot of water. Stir so that they do not stick together. During cooking, gradually some of the spaghetti in the water will soften – and all the spaghetti will be completely immersed in the pan, the main thing is not to forget to stir. Cook the spaghetti, stirring occasionally, for about 5-7 minutes (refer to the instructions on the package)
- Drain the boiled spaghetti. Add turmeric and mix thoroughly to color well all spaghetti.
- Spread cling film on the table or cutting board. Put the spaghetti on it in an even long bunch.
- Wrap the spaghetti in a foil roll. Cool the spaghetti until warm.
- Turn on the oven to heat up to 180 degrees. Spread foil on a table or cutting board and grease it with vegetable oil. Put the minced meat on the foil in an even layer.
- Rinse the parsley, dry and chop finely with a knife. Sprinkle minced meat evenly with chopped greens. Optionally, some parsley can be set aside for serving.
- Carefully remove the film from the spaghetti so that the “bundle” does not fall apart, and put it on the edge of the minced meat blank.
- Starting from the spaghetti side, gently lifting the foil by the edge, roll the minced meat into a not too tight roll so that the spaghetti is inside.
- Wrap the roll with foil and send to the oven, preheated to 180 degrees, for about 40 minutes.
- Then take the roll out of the oven and carefully remove the foil.
- Cut the finished chicken roll with pasta across and serve, garnish with parsley sprigs if desired.
Bon Appetit!
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